Shrimp Curry Quiona Stirfry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 156.1
- Total Fat: 4.8 g
- Cholesterol: 25.5 mg
- Sodium: 63.6 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.2 g
- Protein: 7.7 g
View full nutritional breakdown of Shrimp Curry Quiona Stirfry calories by ingredient
Introduction
I made this stir fry the other night using left over grains. yummy! I made this stir fry the other night using left over grains. yummy!Number of Servings: 5
Ingredients
-
1/2 lg sweet onion (diced)
1/2 Jalapeno pepper (diced) leave in the seeds if ya like it HOT
4 mushrooms (chopped)
1 tbsp chili oil
2 tomatoes (chopped/cubed)
1/2 lb tiger shrimp (raw) aprox 12
2 1/2 C quinoa millet blend cooked 2 tbsp fresh ginger 1 c snap peas
2 tbsp Yellow Curry Powder medium
makes 5 -1 C servings
Directions
makes 5 - 1Cup servings
heat chili oil in medium pan (medium Heat).
add diced onions and saute until they begin to caramelize.
add chopped Mushrooms and Curry Powder.
add Tomatoes and grated Ginger Root.
clean the shrimp tails and cut each of them into 2 or 3 pieces
add shrimp pieces to the pan
add the cooked grains and stir.
cook for a few minutes
add the snap peas and a splash of water (to create steam)
remove from heat and serve. 1 1/2C was perfect for dinner and 1 Cup was a great serving size for lunch the next day!
Enjoy!!!
Number of Servings: 5
Recipe submitted by SparkPeople user WILDFIREWENCH.
heat chili oil in medium pan (medium Heat).
add diced onions and saute until they begin to caramelize.
add chopped Mushrooms and Curry Powder.
add Tomatoes and grated Ginger Root.
clean the shrimp tails and cut each of them into 2 or 3 pieces
add shrimp pieces to the pan
add the cooked grains and stir.
cook for a few minutes
add the snap peas and a splash of water (to create steam)
remove from heat and serve. 1 1/2C was perfect for dinner and 1 Cup was a great serving size for lunch the next day!
Enjoy!!!
Number of Servings: 5
Recipe submitted by SparkPeople user WILDFIREWENCH.
